Baker wows with her 'no bake' recipe for peanut butter cheesecake (2024)

An 'Instagram famous' baker has delighted fans by sharing her simple recipe for peanut butter cheesecake, which can be made without turning on the oven.

Eloise Head,who became a social media sensation during the first Covid lockdown by posting videos of desserts on her viral food blog,FitWaffle Kitchen, makes the cake with basic ingredients such as butter, cream, icing sugar and cream cheese.

The self-taught London chef also uses crushed Oreo biscuits, smooth peanut butter and Reese's mini peanut butter cups for flavour.

In a recent post on her popular Instagram account, which boasts 586,000 followers, Ms Head said anyone who loves Reese's chocolate needs to try this recipe.

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The recipe could be a welcome distraction for the five million Sydneysiders stuck in lockdown, which is expected to continue well into August after NSW recorded 98 new cases on Monday.

Sydney is entering its fourth week of strict stay-at-home restrictions to stem the city's outbreak of the highly-contagious Indian Delta variant.

The lockdown, initially intended for just a week, has been extended until at least July 30, with businesses crippled and residents losing patience.

To make the 'no bake' cheesecake,Ms Head mixes 290 grams of crushed Oreos with 90 grams of melted butter, then presses the mixture into the bottom of an eight inch springform pan to form the base.

Next, she whips 400ml of chilled double cream until stiff peaks have formed on the top. She said this gives structure to the cake, preventing it from collapsing.

In a separate bowl, Ms Head adds 500 grams of full fat cream cheese, 80 grams of icing sugar and 400 grams of smooth peanut butter, then whisks until they have fully combined.

She pours in the whipped cream and folds the two mixtures until combined.

Ms Head then adds 180 grams of Reese's mini peanut butter cups, chopped into halves, and spoons the filling over the base that's already been pressed into the tin.

She said the cake should be refrigerated for a minimum of six hours, or overnight if possible.

Once it has set, Ms Head turns her attention to the topping.

She makes this by mixing 150ml of hot double cream with 150 grams of dark chocolate chips, heating both in the microwave until they have melted into a creamy chocolate sauce.

Ms Head pours the sauce over the cheesecake, allowing it to drip down the edges, then decorates with some leftover peanut butter cups.

She said the cake should be returned to the fridge for a further hour before serving.

A video of the recipe, which has racked up almost 30,000 'likes' since it was uploaded online on July 16, has set mouths watering around the world.

'I have to make this for you when you're home!' one woman tagged her friend and wrote.

'Wow,' said a second, while others left lines of emojis with love hearts for eyes.